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Rillettes

I thought that I'd share this with my fellow hounds, because this is one of the tastiest things I've had in a long time. I recently had dinner at a friend's home, and as an opening course, he served rillettes, which is essentially potted pork similar to a coarse pate. Now, under any circumstance, I'm an easy mark for rillettes, BUT, his was different. Instead of pork, he used the meat from confited duck leg. Instead of pork fat, he used clarified butter in which foie gras had been poached, and mixed in a little black truffle paste. He served it with some very good Pommery mustard. I was afraid that the mustard would overpower the truffle, but to my surprise, it actually brought out the earthy notes. A glass of Gevrey-Chambertin on the side.

This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.

Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.